Ingredients for Blackberry Jelly
- 4 cups ripe blackberries
- Lemon Juice
- Sugar
- Liquid Pectin
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How to Make Blackberry Jelly
- Combine blackberries, water, and lemon juice in a large saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, gently mashing berries.
- Remove from heat and pour mixture through a fine-mesh sieve lined with cheesecloth, pressing on solids to extract as much juice as possible. Discard solids.
- Measure the extracted juice. For every cup of juice, add ¾ cup sugar and ¼ cup water to a clean saucepan.
- Stir over medium heat until the sugar dissolves completely.
- Bring to a rolling boil, stirring constantly. Use a candy thermometer to monitor the temperature. Boil until the mixture reaches 220°F (104°C) – the jelly setting point.
- Remove from heat and skim off any foam.
- Ladle immediately into sterilized jars, leaving ¼ inch headspace.
- Wipe jar rims clean, and place lids and rings on jars. Tighten rings until fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude).
- Remove jars and let cool completely. You should hear a ‘pop’ as the jars seal. Check seals after cooling.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1570g
Fat
0g
Carbs
137g